10 large free-range eggs
8 higher-welfare sausages
½ a bunch of fresh chives
½ a bunch of fresh at-leaf parsley
1 whole nutmeg , for grating
1 tablespoon English mustard plain our , for dusting
150 g fresh white breadcrumbs
2 litres vegetable oil
1. Put 8 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them.
2. Squeeze the sausages out of their skins and into a bowl.
3. Pick and nely chop the herb leaves, add to the sausage meat along with a good grating of nutmeg, the mustard and a good pinch of sea salt and black pepper. Give it all a good mix together then divide into 8 balls.
4. Have 3 plates ready - one with a small handful of our, one with the two remaining eggs (beat them together rst), and a third with the breadcrumbs.
5. Start by ouring your hands, then in the palm of one hand, atten one of the sausage balls into an oval-shaped pattie.
6. Roll a peeled egg in our, then pop it in the middle of the patty Gently shape the meat evenly around the egg, moulding it with your hands until sealed.
7. Roll the meat-wrapped egg in the our, shake o any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.
8. Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. If you have a cooking thermometer it’s a good idea to use it. Otherwise, test if the oil is hot enough by adding a piece of raw potato and leaving it for about 1 minute - if it sizzles and browns, it’s ready.
9. Carefully lower the eggs into the pan and cook for 4 minutes, or until golden, turning them every so often. Remove with a slotted spoon and drain on kitchen paper (if you’re worried about the meat being under-cooked, deep-fry the scotch eggs until they’re golden and crispy, then pop them in a hot oven for a couple of minutes.) 10. Cool the Scotch eggs slightly, then arrange on board with a good piece of Scottish Cheddar, some pickle and a few pickled onions. Heaven.